Crunchy Red Cabbage and Green Apple Sesame Slaw

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Crunchy Red Cabbage and Green Apple Sesame Slaw

Sorry to be a little quiet in the last few days; I had a big genetics exam this morning, an enormous lab report due today, and a bunch of other studying that got in the way of my posting the delicious red cabbage and green apple sesame slaw you’re about to see. I hope you all had nice weekends; D.C. is unseasonably balmy and fair today!

Certain recipes are just no brainers–we take a peek at the ingredients and think “of course I’ll love that.” For me, most recipes that include

raw kale and/or cabbage

autumn squash

lentils

carrots

beets

tahini

quinoa

mulberries or goji berries

chocolate

chickpeas

hempseeds

nutritional yeast

apples

bananas

…or a combination of any of those things is likely to win me over quickly. So it came as little surprise to me that this simple and colorful slaw, which features tart granny smith apple and crunchy red cabbage, was an instant hit.

Cabbage is a perennial favorite of mine: it’s inexpensive, easy to find locally, and full of antioxidants and glucosinolates that may aid in cancer prevention. I do steam or cook or ferment it on occasion, but my favorite way to enjoy cabbage is raw, shredded thin, and crispy. When it comes together with tart apples, a sweet, salty sesame tahini dressing, and a lot of nutrient dense hemp seeds, the result is quick and easy magic.

2. Dress the shredded vegetables and hemp seeds with dressing; you can use as much as you like, but make sure you coat everything well! (I think I used about a half cup.) Serve.

The salad is simple and absolutely delicious in its own right, but to make it more complete as a meal, you can add chickpeas!

I hope you all enjoy this quick, easy, dish.

Emerging from a marathon weekend of studying always feels a bit like waking up after a dream (a not particularly nice dream). I’m happy that you all were so excited about treats and tonics from Gouter on Friday, and look forward to sharing a couple of tasty recipes this week—especially a new and improved recipe for vegan Thanksgiving stuffing. Till tomorrow!

This is great! I’m always looking for more ways get enjoy raw veggies in the winter time and I love me a good slaw! I also happen to have a bunch of cabbage waiting to be consumed in more than a soup. May your academics treat you well and vice versa!

I can’t believe you have just made me crave red cabbage! This salad looks so refreshing and delicious. All I’ve wanted these days is warm comfort food in the midst of our winter weather, but I’m gonna need to make this salad now!

My favorite food list looks very similar to yours… don’t forget balsamic vinegar! I made a fabulous warm cabbage and apple salad with balsamic and rosemary that I will share later this week. Great minds think alike. One can never have too many cabbage recipes. I sometimes wonder if I am growing cabbages because they never seem to disappear!

Enjoyed this for lunch today! The sesame taste was strong from the oil, which I rather liked. I would only use one teaspoon sweetener next time as it was a bit too sweet for me. I liked this slaw but I do prefer some of the other slaw recipes you’ve posted over this one.